Kesar Kheer

Kesar Kheer a Pan Indian favorite is a Classic Traditional - Indian Rice pudding dessert. Rice Slow cooked in milk generously infused with Authentic Kashmiri Kesar ( Bell Saffron) as an active ingredient, Garnished with very few cardamom seeds,

Kesar Kheer is a creamy velvety bite. Be it festivities like Navarathri, Diwali , or occasions such as 💍 wedding feast or a get-together, kheer is the most popular dessert prepared in every Traditional- Indian households.

The pure traditional kheer is just made with three simple ingredients - Milk, Sugar and Rice.

However, since people needed variety they came up with a lots of variants like kheer with seviyan (Vermicelli), Badam (Almond), Sabudana (Tapioca pearls), carrot, makhana (Lotus seeds), paneer, lauki (Bottle gourd), and in South India, they make it with broken wheat and paasi paruppu payasam (Moong dal kheer).

In Kerala they call it as Palada Pradhaman which is their traditional dessert during Onam. Its made with coconut milk and jaggery which is a healthy and a vegan option.

There are also so many other vegan options in which we can replace milk with almond milk, soya milk, oats milk etc. Nowadays Elanieer Paysam has become very popular

( Tender coconut 🌴 🥥) particularly in Southern part of India.

Bell saffron, is the Genuinely 100% Pure Authentic Kashmiri Mongra Saffron, which comes direct from the farms of Pampore in Kashmir, enhances your Kesar Kheer making it an absolutely delightful bowl of pure bliss. So do try out this amazing Saffronic recipe and let us know in comments your experience and suggestions. And tag us with #thebellsaffronway #bellsaffron

Course: Dessert, Sweets

Total Time: 40 mins

Saffron Threads: 10-15 strands

Ingredients :

• 2 litres of full fat milk

• 1/2 cup of raw rice

• 1/3 cup of sugar

• 1/2 teaspoon of cardamom powder

• 10-15 strands of Bell saffron

• 1/4 cup of chopped almonds, pistachios and cashew nuts

Recipe :

1. Wash the rice thoroughly and soak it in water for 20 minutes.

2. Take 15-25 strands of Bell Saffron and soak it in 3 tbsp ( 30 to 40 ml ) of milk for 20 minutes.

3. In a very thick bottomed pan, heat the milk.

4. When it comes to a boil, add the strained soaked rice.

5. Cook on a low heat stirring intermittently so that the rice does not get burnt.

6. When the milk is reduced by half, add the sugar, and dry fruits.

7. Continue to boil in low heat till it reaches a thick consistency and the rice is completely cooked.

8. Then switch off the flame and add the Bell Saffron infusion and mix it well.

9. Serve warm or refrigerate to serve chilled.

Note: Saffron Infusion :-

Soak the Kashmiri Bell Saffron ( 10 to 15) strands for a minimum of 15-20 minutes in (30 to 45ml) warm water or milk to get the best infusion of aroma, flavor and color with your recipe. The more you soak, the better the infusion, At times it may also be soaked overnight in room temperature water,